Focaccia

From King Arthur

• Had a tough time scraping it from the sides of the pan. Used a pie spatula and let it cool more and then it was ok.
• Put sliced garlic on half, thyme on the whole thing, boss salt crystals. Garlic mostly dehydrated. Will mince instead next time, probs.
• A good deal of the toppings fell off when sliced down the middle and then inverted to toast. Maybe olive oil will help them stick (or I just won’t flip it).

Results

• Good! A little more dense than I expected.
• Sliced and froze 1/2 loaf or so
• Next time will probably brush with olive oil after it comes out of the oven
• Can’t really taste the sourdough, but the flavor is good. Recipe uses commercial yeast anyhow, might skip the sourdough next time.

Pics

Mixed:

Bulk ferment:

• Looks pretty good. In fridge for cold ferment, 6:55pm.

Proofed:

Shaped:

Baked:

Crumb:

Sando!